Avocado Chocolate Chip Cookies

Hi Everyone and Happy Monday!

You are sooooooo going to think I fell off my rocker!  I did something crazy, so crazy that I can’t believe I did.  I made chocolate chip cookies!  That’s not the crazy part, since I make them weekly, but I added something to them, that changed my whole chocolate chip cookie world.  It’s so crazy, just plain crazy I tell ya!!  Look what happened to them.

They turned green.  Nope that’s not food coloring, it’s not mint either!  I added, ready for this?  Avocado!  Yup!!  Avocado!   See, I must have fallen off my rocker!  lol  I got this idea from my newest issue of Health Magazine.  I was reading about what nutritionist like  to eat and won’t eat anymore.  Well one nutritionist said she no longer eats butter.  She uses avocado instead.  She uses it on her toast, in her baking and on anything else that asks for butter or an unhealthy oil.  When I read that I thought, hmmmm, but will it work in chocolate chip cookies?  Well by golly it did!!

I tasted the batter and I thought not too bad!!  I LOVE chocolate chip cookie dough batter, way more than a normal person should!!  But this batter was a little different, it was creamy and I couldn’t get my fingers out of the bowl!  I baked up my cookies, and they taste pretty dam good!  Since I am kind of bias of these things, the true test is my Husband, who is a chocolate chip cookie fanatic!  One thing about my darling Husband is he hates avocados!  He won’t touch guacamole or anything with this precious green fruit in it.  So I gave him two cookies and told him they were my St. Patrick Day Cookies.  I was hesitant to ask him what he thought.  I thought for sure that I would hear that they are weird!  But I dared and asked, he said they were really good, thanks!  I smiled and walked away!  I didn’t want to tell him what was in it, because then his first impression would change!  he he I am so happy and giggling at the same time!  To funny!!

These cookies do taste like chocolate chip cookies and I’ll be honest, if you know avocado is in them, you will get a slight avocado after taste.  If you like avocado, you won’t mind.  If you have no idea it’s avocado, you won’t taste it.  Trust me on that one!  The texture of these cookies are almost dough like.  The center is soft and almost slightly creamy.  I found these cookies to be addicting!  I ate four five of them.  I am happy to know that I had a cookie with a healthy fat, rather than butter.  I  had fun making these.  It’s rather cool when you come up with odd, yet tasty creations.  So what do you think?  Would you dare make an avocado chocolate chip cookie?  Remember, my Husband the picky one, had and still has no clue it’s avocado and he liked them.  They will be heading to his work tomorrow.  Wonder how they will go over?  He just has to say they are St. Patrick Day Cookies!!!

Chocolate Chip Cookies with Avocado (aka: St. Patrick Day Cookies)

Nutrition Information

• Serves: 40 Cookies

• Serving size: 1 Cookie

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

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Light, fluffy and soft gluten-free chocolate chip cookies made with fresh avocado.

Ingredients

• 2¼ cup gluten free flour (I used Trader Joe's) or regular flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup avocado, mashed
• ¾ cup NuNaturals Presweet Tagatose or sugar
• ¼ cup brown sugar
• ½ cup egg substitute or 2 eggs
• 1 tsp. vanilla extract
• 1½ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 325F
2. Line two baking sheets with parchment paper or Silpat
3. In a large bowl add flour, baking soda and salt; set a side
4. In large bowl, cream avocado, sugar and brown sugar until light. Beat in eggs and vanilla extract until smooth. Gradually add flour mixture; mix until combined.
5. Stir in chocolate chips
6. Drop by well rounded teaspoons onto ungreased cookie sheets. Bake 8 - 10 minutes until lightly golden brown.
7. Let the cookies cool on the cookie sheet for about 3 minutes, then let them cool completely on a cooling rack.

Notes

Calories per cookie with NuNaturals: 90.5, Fat: 3.3, Sodium: 67, Potassium: 37, Carbs: 16, Fiber: 1.2, Sugar: 6, Protein: 1.2

Calories per cookie with Sugar: 99.6, Fat: 3.3, Sodium: 67, Potassium: 37, Carbs: 16.6, Fiber: 1.2, Sugar: 9.8, Protein: 1.2

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One thing I forgot to tell you is that I made these cookies with gluten-free flour.  I found that Trader Joe’s now sells gluten-free flour, so I thought I would give it a try.  I’m not gluten-free, but I always like to experiment with different products.  You just never know what you will find and love!  Here is the package from Trader Joe’s.  By the way only 100 calories per 1/4 cup, which isn’t bad, a little less than traditional flour.  By the way if you make these cookies, you can use regular flour or whole wheat!

Well my friends, I am dying to know what you think!  Am I just plain crazy?  It’s so much fun to experiment in the kitchen.  Do you experiment when you cook?

By the way, these cookies taste amazing frozen!  Since there is so much fat from the avocado they don’t freeze completely hard and taste practically identical to chocolate chip cookies!  I am quite amazed and what’s even more amazing is my Husband is excited to take them to work.  I’m still giggling!  But shhhhh, keep this a secret!

Have a great week and I hope your off today!  We got off by mistake!  The office building we are in is closed, so we lucked out and got the day off!  Woohoo!!

Toodles,

Jennifer

P.S.  The winner of the Special K Giveaway is:

Author: Christine 

Comment:  Definitely definitely love Sandra Bullock. Such a fabulous role model

Congratulations!  I sent you an e-mail Christine.

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